Pinza Triestina
Pinza Triestina is a golden, dome-shaped Easter brioche scented with citrus and rum, slashed with three deep cuts and served with savoury ham.
- Prep
- 45 min
- Cook
- 40 min
- Total
- 85 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Baking sheet
- •Parchment paper
- •Kitchen shears
- •Stand mixer or large bowl
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 15 g
- carbs
- 52 g
- fibre
- 2 g
- protein
- 9 g
- calories
- 380 kcal
Instructions
- 1
Dissolve the yeast and one teaspoon of sugar into the warm milk in a small bowl until frothy.
- 2
Mix one hundred grams of flour into the yeast milk to create a soft sponge dough.
- 3
Cover the sponge and let it ferment in a warm spot for thirty minutes until bubbly and expanded.
- 4
Whisk the egg yolks, whole egg, remaining sugar, rum, citrus zests, vanilla, and salt together in a bowl.
- 5
Combine the remaining flour, risen sponge, and egg mixture in a large mixing bowl.
- 6
Knead thoroughly, incorporating the softened butter a piece at a time until the dough turns smooth and elastic.
- 7
Cover the dough tightly and leave to rise in a warm room for three hours until tripled in volume.
- 8
Shape the risen dough into a smooth, tall round dome on a lined baking sheet.
- 9
Let the dome rise uncovered in a draft-free spot for ninety minutes until puffy and doubled.
- 10
Brush the glossy surface gently and evenly with the egg wash mixture.
- 11
Snip three deep cuts from the centre outwards using oiled kitchen shears to form a distinctive three-part crown.
- 12
Bake at 160 degrees C for thirty-five to forty minutes until deeply golden and sounding hollow when tapped.
Chef's tips
Enriched sweet dough rises very slowly, so keep the room warm and draft-free during proofing. Snip the three lobes with oiled kitchen shears immediately before the loaf goes into the hot oven to preserve the lift.
Ingredient substitutions
- dark rum → dry Marsala or 15 ml orange juice for an alcohol-free version
- fresh yeast → 7 g fast-action dried yeast dissolved directly into the milk
Storage
Wrap the cooled loaf tightly in parchment and store in a clean bread box at room temperature for up to four days.
Reheating
Warm individual slices in a low oven at 150 degrees C for five minutes to refresh the soft crumb.
Common mistakes to avoid
- •Slashing the dough too early, which deflates the risen dome before baking.
- •Rushing the rising periods, which leads to a dense and heavy crumb rather than a tender brioche.
- •Baking at too high a temperature, causing the sugar-rich crust to scorch before the interior bakes through.
Serving suggestions
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